Pan-fried Steaks with Pesto Sauce

Pan-fried Steaks with Pesto Sauce
Preparation time : 5 minutes

Cooking time : 6-8 minutes, turning once

Oven Temperature :

Serves : 2



2 lean lamb steaks*

Parsley Pesto:
6 large handfuls of flat leaf parsley
3 cloves garlic, peeled and crushed
45ml/3tbsp pinenuts or walnuts
85g/3oz Parmigiano Reggiano cheese
150-200ml/¼-1/3 pint extra virgin olive oil
15ml/1tbsp sunflower oil
30ml/2tbsp half fat crème fraîche
30ml/2tbsp milk
2 cherry tomatoes, quartered (optional)
Salt and freshly milled black pepper
Freshly chopped flat leaf parsley, to garnish


Prepare the parsley pesto: Place all the pesto ingredients except the extra virgin olive oil in a food processor or blender and mix. Scrape any pesto from the sides of the bowl before slowly adding the oil, until a thick green sauce is achieved. If a thinner sauce is required add more oil.
Heat the sunflower oil in a non-stick pan and fry the lamb steaks according to preference. Remove from the pan and keep warm.
Add the crème fraîche, milk, 1-2 tbsps of the parsley pesto and the tomatoes, if using. Season and simmer gently for 1-2 minutes.
Garnish with freshly chopped parsley and serve the steaks with the sauce, baby new potatoes and dressed salad leaves.

Based in the heart of the Lake District

YEW TREE FARM, Coniston, Cumbria, LA21 8DP|Telephone: 015394 41433 | 07753 957150|Email: [email protected]